Email to Cat      

Mustard-Fried Chicken

Source of Recipe


From "An American Bounty"






List of Ingredients



• 2 frying chickens, cut into 8 pieces each
  
• 2 cups buttermilk
  
• 1/4 cup Dijon-style mustard
  
• 1 tsp chopped fresh tarragon
  
• 1 tsp salt
  
• 1/2 tsp freshly ground pepper
  
• 2 cups all-purpose flour
  
• 2 cups vegetable oil
  






Instructions



1. Rinse the chicken in cool water and pat dry. Blend the buttermilk, mustard, tarragon, salt and pepper in a large bowl. Add the chicken pieces, turn to coat, and marinate for 2 to 3 hours, or overnight in the refrigerator.
   
   
2. Remove the chicken from the marinade and let it drain briefly. Roll in the flour, and transfer to a baking sheet. Set aside for about 30 minutes.
   
   
3. Preheat the oven to 350º F. Heat about 1/2-inch of oil in a cast-iron or other deep-sided, heavy gauge skillet over medium heat.
   
   
4. When the oil is hot, but not smoking, add the chicken pieces, a few at a time. Pan-fry, turning to cook all sides, until the chicken is well-browned, a total of 6 to 8 minutes.
   
   
5. As the chicken is browned, transfer to a baking sheet. Bake the chicken pieces in the oven for 30 to 40 minutes, until they are fully cooked (when the thigh is pierced, the juices should run clear). Blot the chicken briefly on paper towels and serve.
   
   Makes 6 servings.